Delicious Banana Bread

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INGREDIENTS

3/4 cup Buttermilk ; nonfat or low-fat
3/4 cup Light brown sugar ; packed
1/4 cup Canola Oil
2 large eggs
1 cup ripe bananas ; mashed (3 medium)
1-1/4 cups Whole-wheat flour ; pastry flour
1 cup All purpose flour
1-1/2 teaspoons Baking powder
3/4 teaspoon Cinnamon ; ground
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/4 teaspoon Nutmeg ; ground
1-1/4 cups Blueberries ; fresh or frozen

Servings

INSTRUCTIONS

Preheat oven to 375 degrees. Coat a 9x5 loaf pan with cooking spray. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl. Fold the dry ingredients into the wet ingredients and sitr until just combined. Fold in blueberries. Transfer the batter to the prepared pan. Bake until the top is golden berown and a wooden skewer inserted in the center comes out clean. 50-60 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing.

Muffin Variation: Preheat oven to 400 degrees. Coat 12 muffin cups with cooking spray or line with paper liners. Divide the batter among the muffin cups (they will be full). Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20-25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

NOTES

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Banana-Blueberry Buttermilk Bread

3/4 cup Buttermilk nonfat or low-fat
3/4 cup Light brown sugar packed
1/4 cup Canola Oil 
2 large eggs 
1 cup ripe bananas mashed (3 medium)
1-1/4 cups Whole-wheat flour pastry flour
1 cup All purpose flour 
1-1/2 teaspoons Baking powder 
3/4 teaspoon Cinnamon ground
1/2 teaspoon Baking soda 
1/2 teaspoon Salt 
1/4 teaspoon Nutmeg ground
1-1/4 cups Blueberries fresh or frozen

Preheat oven to 375 degrees. Coat a 9x5 loaf pan with cooking spray. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl. Fold the dry ingredients into the wet ingredients and sitr until just combined. Fold in blueberries. Transfer the batter to the prepared pan. Bake until the top is golden berown and  a wooden skewer inserted in the center comes out clean. 50-60 minutes. Cool in the pan for 10 minutes,  then turn out onto a wire rack. Let cool for about 2 hours before slicing.

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Nutrition

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Serving Size: 1 Serving (118g)
Recipe Makes: 10 Servings

Calories: 226
Calories from Fat: 99 (44%)

Amt Per Serving		% DV

	Total Fat 11g	15 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 2.3g
Cholesterol 212.2mg		65 %
Sodium 174.4mg		6 %
Potassium 200.6mg		5 %
Total Carbohydrate 24.2g		7 %
	Dietary Fiber 1g	4 %
	Sugars, other 23.1g
Protein 8.4g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 226

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